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Definition For Unbleached Wheat Flour

Unbleached flour is matured and bleached naturally by oxygen present in the air. While this process is very simple there are some disadvantages. This method is somewhat unreliable and rather time-consuming, taking up to several months to complete. The flour also occupies space in the producer's warehouse while maturing. This storage expense is costly for the producer and makes unbleached flour more expensive than bleached flour. Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year. Classes used in the United States are Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta. Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods. Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein. Soft Red Winter - Soft, brownish, medium protein wheat used for bread. Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread. Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market. Wheat, in its natural unrefined state, features a host of important nutrients. Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness. The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium. Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals. The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

Definition For Wheat Flour

Wheat flour is an excellent source of complex carbohydrates. Other than gluten flour, all types of wheat flour derive at least 80 percent of their calories from carbohydrates. Depending on the flour type, the percent of calories from protein ranges from 9 to 15 percent, except from gluten, which has a 45 percent protein content. Calories from fat are never more than 5 percent. In addition, wheat flour provides from 3 g (cake flour) to 15 g (whole-wheat flour) of dietary fiber per 1-cup serving. Wheat flour contains B vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium zinc and other trace elements, and minimal amounts of sodium. Wheat is the most important cereal crop in the world and ubiquitous in our culture. Bread, pasta, bagels, crackers, cakes, muffins and other wheat containing products line our supermarket shelves and fill our grocery baskets. It is luck for us that this popular grain is available throughout the year. Classes used in the United States are Durum - Very hard, translucent, light colored grain used to make semolina flour for pasta. Hard Red Spring - Hard, brownish, high protein wheat used for bread and hard baked goods. Hard Red Winter - Hard, brownish, very high protein wheat used for bread, hard baked goods and as an adjunct in other flours to increase protein. Soft Red Winter - Soft, brownish, medium protein wheat used for bread. Hard White - Hard, light colored, opaque, chalky, medium protein wheat planted in dry, temperate areas. Used for bread and brewing Soft White - Soft, light colored, very low protein wheat grown in temperate moist areas. Used for bread. Hard wheats are harder to process and red wheats may need bleaching. Therefore, soft and white wheats usually command higher prices than hard and red wheats on the commodities market. Wheat, in its natural unrefined state, features a host of important nutrients. Therefore, to receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness. The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process. If you select 100% whole wheat products, however, the bran and the germ of the wheat will remain in your meals, and the health benefits will be impressive! Our food ranking qualified whole wheat (in its original non-enriched form) as a very good source of dietary fiber and manganese, and as a good source of magnesium. Bran is made up of the outer layers of the wheat kernel. Bran is used in whole wheat flour. It is also used in breakfast cereals. The germ is tiny - about 2 1/2% of the whole wheat kernel. The germ is the part that will sprout and grow into a new wheat plant if the kernel is planted. Wheat germ is sold in grocery stores and food markets. Whole wheat flour also contains wheat germ.

Definition For Water

Water is the most abundant nutrient in our body and plays an important transmission function in every body cell and tissue. Sixty percent of our body weight is water. The fact that you can live without food for a long period of time, even months, but live only for a few days without water is true. Under normal conditions, the body releases about one quart of water daily. Therefore, replacement to equal the losses is very important for survival. Dehydration is the most common problem of water imbalance due to water losses and deprivation. The effects of dehydration on nutrition can adversely affect ones health. Dehydration is the major cause of ones diminished ability to perform during endurance activities. Body water is lost through the stomach, respiration, sweat, and the kidneys. It is recomended that 24oz of water a day should be taken. This amount can double or even triple with endurance type exercise. A note about water: More and more evidence shows the benifit of being well hydrated. Studies show that 75% of Americans are chronically dehydrated (likely applies to half the world's population), leading to possible health problems such as fatigue. In 37% of Americans, the thirst mechanism is so weak that it is often mistaken for hunger, leading to over-eating. Even MILD dehydration will slow down one's metabolism as much as 3%. Bottled Water: Some types of bottled water are not subject to the same regulations as tap water. These are regulated as food products, and their regulations are largely related to sanitary food handling and processing practices. Bottled water manufacturers will provide a detailed report on the quality of their product to consumers who call to request it.

Definition For Mushrooms

Mushrooms have been eaten in Europe, Russia, China and Japan for thousands of years. Through their history they have been thought to have had certain magical powers or have been used as medicines. There are over 250 edible mushrooms throughout the world. Although only a few are commercially available here the variety is increasing. Mushrooms will supply you iron, fiber and some B group vitamins.

Definition For Onions

Without doubt the onion is the most used flavoring vegetable in the world. There is hardly a savoury dish that doesn't include onions or one of its relatives - white and red onions, garlic, chives, shallots, spring onions and leeks. Members of the onion family vary enormously in shape, size, colour, texture and intensity of flavor. Onions, particularly garlic, have also been used as medicines. The ancient Egyptians worshipped onions and during the Middle Ages they were used as currency. Onions give you some vitamin C and fiber. Scientists have recently discovered that flavenoids found in onions may protect people from heart disease. Cocktail onions These tiny onions have a sweet white flesh and are sold pickled in vinegar. They are the smallest variety available. Uses: Serve pickled cocktail onions with a selection of cold meats or with crusty bread and mature Cheddar cheese. To store: Keep in a cool, dark place for up to 1 year. Pearl onions Also known as button or baby onions, these are larger than pickling onions and have a sweet, delicate flavour. Uses: Add whole to stews and casseroles or cook them very gently in a little butter and a splash of balsamic vinegar for 20-30 minutes until tender, serve with roasted meat. Pickling onions These are maincrop onions, picked when they are still small. Available only in the autumn, they have a strong, pungent flavour. Seasonal availability: September to November. Uses: Preserve them in vinegar, leave to mature and enjoy them with cheese and cold meats. They can also be added whole to casseroles in place of shallots or standard onions. To store: Store in a dark, cool, airy place. To prepare: Chop off the neck and just a little of the base to help the onion stay together. Score a line down the side of the onion and peel away the outer skin and first layer of flesh. To make peeling easier, soak the onions in warm water to soften the skins. Red onions Red onions have a mild sweet flavour and an attractive colour. Uses: As a garnish or combine with tomatoes and red leaf lettuce for a colourful salad, or include in homemade chutneys to serve with cheese and cold meats. Try them quartered and roasted in olive oil. Seasonal availability: All year, English from October to April. To store: Store in a dark, cool, airy place. To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill the onion first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water. Shallots These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root. Seasonal availability: All year. Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed. To store: Keep in a cool, dry place. To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice. Spanish onions Onions grown in warm climates are milder than those from cooler regions, consequently Spanish onions have a mild, sweet flavour. Their skins are a rich golden colour and they are one of the largest varieties available. Seasonal availability: All year. Uses: Serve raw in salads, stuff and bake them or add to any savoury dish where a subtle onion flavour is required. To store: Store in a dark, cool, airy place. To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water. Spring onions Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw. Seasonal availability: May to September. Uses: In salads, stir-fries, omelettes or sandwich fillings. To store: Keep in the fridge for 3-4 days. To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors. White onions With a strong, pungent flavour and distinctive white skin and flesh, white onions are increasingly popular. Uses: Ideal for serving raw in salads or cooked they are very versatile. Yellow onions These are the most commonly used onions and they have a golden brown skin. They have a pungent aroma, a strong flavour and are a good all-round onion. Seasonal availability: All year. Uses: In a wide variety of dishes from casseroles, pies and quiches to stir-fries, sauces and pizzas. To store: Keep in a dark, airy place. To prepare: Cut the neck and base away, then score down the side of the onion and remove the skin and first layer of flesh. To help hold back the tears during preparation, chill them first for 30 minutes and always remove the root end last. The root contains the largest concentration of sulphuric compounds which make the eyes water.

Definition For Whole Eggs

Basic Egg Facts Air Cell The empty space between the white and shell at the large end of the egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell. The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size. As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger. Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell. You can see the air cell in the flattened end of a peeled, hard-cooked egg. Back to top Albumen Also known as egg white. Albumen accounts for most of an egg\'s liquid weight, about 67%. It contains more than half the egg\'s total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That\'s why fresh eggs sit up tall and firm in the pan while older ones tend to spread out. Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs. When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes. The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein. With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg\'s vitamins than the white. All of the egg\'s vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories. Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They\'re often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

Definition For Eggs

Basic Egg Facts Air Cell The empty space between the white and shell at the large end of the egg. When an egg is first laid, it is warm. As it cools, the contents contract and the inner shell membrane separates from the outer shell membrane to form the air cell. The candler uses the size of the air cell as one basis for determining grade. In Grade AA eggs, the air cell may not exceed 1/8-inch in depth and is about the size of a dime. The air cell of Grade A eggs may exceed 3/16-inch in depth. For Grade B eggs, there is no limit on air cell size. As the egg ages, moisture and carbon dioxide leave through the pores of the shell, air enters to replace them and the air cell becomes larger. Although the air cell usually forms in the large end of the egg, it occasionally moves freely toward the uppermost point of the egg as the egg is rotated. It is then called a free or floating air cell. If the main air cell ruptures, resulting in one or more small separate air bubbles floating beneath the main air cell, it is known as a bubbly air cell. You can see the air cell in the flattened end of a peeled, hard-cooked egg. Back to top Albumen Also known as egg white. Albumen accounts for most of an egg's liquid weight, about 67%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. The albumen consists of 4 alternating layers of thick and thin consistencies. From the yolk outward, they are designated as the inner thick or chalaziferous white, the inner thin white, the outer thick white and the outer thin white. Egg white tends to thin out as an egg ages because its protein changes in character. That's why fresh eggs sit up tall and firm in the pan while older ones tend to spread out. Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs. When egg albumen is beaten vigorously, it foams and increases in volume 6 to 8 times. Egg foams are essential for making souffles, meringues, puffy omelets, and angel food and sponge cakes. The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein. With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories. Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.

Definition For Citric Acid

A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water. First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts)." Citrus fruits are notable for their fragrance, and most are juice-laden. They contain a high proportion of citric acid giving them their characteristic astringent odour and flavour. They are also good sources of vitamin C. In botanical terms, "The fruit of all Citrus trees, in which the true fruit is the peel, [is] made up of an outer layer, brightly colored and rich in glands, a spongey whitish mesocarp, and a membraneous endocarp surrounding the segments. The succulent parts we eat is only a secondary tissue developed as a filler" List of citrus fruits: Amanatsu Bergamot orange Bitter orange (Seville Orange) Calamondin (Calamansi) Citron Clementine Golden Lime - hybrid between the genus Citrus and the genus Fortunella Daidai Dancy Grapefruit Ichang Lemon Iyokan Kaffir lime Key lime Kumquat - in the related genus Fortunella, not Citrus; forms hybrids with Citrus Lemon Lime Limequat Mandarin Lime Mandarin Orange Meyer Lemon Mikan Minneola Natsumikan Orange Orangelo (Chironja) Orangequat Persian lime (Tahiti lime) Pomelo (Pummelo, Shaddock) Ponkan Rangpur (Lemanderin) Rough Lemon Satsuma Shekwasha (Taiwan Tangerine) Sudachi Sweetie Tachibana Orange Tangelo Tangerine Tangor Ugli Yuzu Some brands of Citric Acid may be made from wheat, however this is very rare.

Definition For Dill

The word â€œdillâ€� comes from the Norse â€œdillaâ€�, meaning â€œto lullâ€�. Drinking dill tea is recommended to overcome insomnia. A native to Europe, it is a Russian favourite and can be cultivated near the Arctic Circle. Both seeds and leaves are edible. It was known as a medicinal herb to the ancient Greeks and Romans, where soldiers placed burned dill seeds on their wounds to promote healing. Medieval Europe could not grow it fast enough for love potions, casting spells and for protection against witchcraft. â€œTherewith her Veruayne and her Dill, That hindreth Witches of their willâ€œ (Drayton, Nymphidia, 1627) . Carrying a bag of dried dill over the heart was considered protection against hexes. Attributed Medicinal Properties Dill seeds contain carvone as an essential oil. Dill is considered caminative, stomachic and slightly stimulant. Dill water is given to children for digestive problems. Also it â€œdestroyeth the hiccupsâ€�. Culinary Uses Dill is mainly used in pickling, where most of the plant is used. â€œDill Picklesâ€� have become a North American classic and in Europe Sauerkraut and dill vinegars have been popular for centuries. It is especially popular in Russia and Scandinavia, where it is used in courts-bouillons and sauces for fish, pickled salmon, casseroles and soups. It is also used on cakes and breads, particularly in rye breads, the way caraway is used. Dill should be used sparingly as the flavour grows. Its flavour works well in sour cream and yogurt sauces. The chopped fresh leaves are frequently used with trout and salmon, shrimp, deviled eggs, green beans, cauliflower, beets, soups, cottage and cream cheese.

Definition For Grade A Cultured Cream

Cultured milks are products made by use of special lactic acid bacteria cultures. They fall into two broad categories. Those made by use of lactic acid bacteria which grow well at ambient temperature (25-30Â°C). Such lactic acid bacteria are known as Mesophilic starter cultures. The other type of cultured dairy product is the one made by use of lactic acid bacteria which grow well under warm conditions (38 - 45(C) The lactic acid bacteria used are technically known as Thermophilic starter cultures. Yoghurt or yoghurt like products belong to this group. Cultured milk products have been enjoyed in the Middle East, Europe, and parts of Asia for centuries. The Greeks felt that yogurt had therapeutic qualities for diseases caused by intestinal disorders. Bulgarians attribute their good health and longevity in part to their daily intake of cultured milk products. The most common of the cultured milk products are yogurt, kefir, piima, buttermilk, and quark or cottage cheese. Yogurt is simply milk thickened to a custard consistency by certain acid-forming bacteria growing in it. The special bacteria that turn milk into yogurt are lactobacillus bulgaricus, lactobacillus acidophilus, and streptococcus thermophilus. The coagulation and the fermentation of milk sugar into lactic acid is caused by these bacteria. This action curdles the protein in yogurt and acts as a preservative. The bacteria in yogurt have already begun to break down the protein molecules into lactic acid, making it easy for the body to assimilate. Thus yogurt is helpful for people who have lactose intolerance, because they lack an enzyme that helps to digest milk sugar in regular milk. Yogurt helps the digestion process to move along smoothly and quickly. In the Near East, babies are frequently fed yogurt for two or three months after they are weaned. Breast fed babies receive bacillus bifidus, a bacteria similar to lactobacillus bulgaricus found in yogurt.

Definition For Sea Salt

A type of salt extracted from seawater through the use of a vacuum evaporation process. Sea salt has small amounts of various minerals contained within the salt that are naturally in the waters from which the salt was derived. Thus, the taste of the sea salt will vary depending on the area water producing the salt. As an example, minerals such as red clay provide a pink tint to sea salts from Hawaii. Sea salts are available as a fine-grained crystal, as a larger, coarse crystal, or as a flakes of salt. The size and thickness of the crystal will affect how quickly it dissolves when added to foods, with the sea salt flakes dissolving very quickly and the larger coarse crystals requiring a longer amount of time. Typically, sea salts are used to enhance the flavors of foods after they have been cooked or prepared. (Reprint:

Definition For Black Pepper

Though pepper now nonchalantly graces virtually every dinner table, it was once so valued that the search for new pepper trade routes spurred the accidental exploration of the new world. Native to India's Malabar coast, the once-precious pepper vine is now cultivated near the equator around the globe, from Thailand to tropical Africa to Brazil. Black pepper, our most ubiquitous spice, is the sun-dried version of the unripe green peppercorns popular in Thai cooking (white peppercorns are ripened and hulled versions of the same fruit). Tellicherry and the Lampong are considered the best varieties of black pepper.

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